Vegetarian Chili
Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom
Vegetarian Skillet Chili Tips
How can I add more flavor?
You can add a little more zip to your vegetarian chili by adding extra cayenne and chili powder. We also recommend topping this vegetarian dinner with fresh cilantro, a squeeze of lime juice, shredded cheese and tortilla strips. Follow some of our other chili tips to elevate your dish.How can I thicken my vegetarian chili?
Adding tortilla chips not only elevates this vegetarian skillet chili, but also helps thicken the chili. Check out these additional tips for how to thicken chili.How long does vegetarian chili last in the fridge?
Vegetarian chili lasts for 3-4 days in the fridge. If you'd like to enjoy this vegetarian recipe for longer, you can freeze it for 2-3 months. To ensure your vegetarian chili comes out just as fresh, follow our best freezer tips.Ingredients
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1 medium sweet red pepper, chopped
- 1 medium zucchini, chopped
- 1 small carrot, chopped
- 2 cans (14 ounces each) crushed tomatoes
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) kidney beans, rinsed and drained
- 1 cup water
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground cinnamon
- 1 teaspoon cayenne pepper
- Optional: lime wedges and chopped fresh cilantro
Directions
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1In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes.Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes.Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes, adding more water as needed. If desired, serve with lime and cilantro.
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